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Welcome to the
Brindisa Blog

Get the latest news from the Brindisa team. Read on to hear what we have been up to, sourcing, cooking and tasting the best Spanish food!

To celebrate the 10th Anniversary of our Tapas Kitchens we’re turning back the clock

Posted by Brindisa Team, 10 Oct 2014
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Brindisa Tapas Kitchens 10th Anniversary

For our 10 classic dishes your bill will be 10 years younger to commemorate the date when our first Tapas bar opened. Between the 13th and 19th October come to our restaurants at London Bridge, Soho, South Kensington or Shoreditch to join in the party.

 

If you visit Tramontana, our youngest restaurant, there is an elegant and fruity t…

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Great Taste Awards 2014, our winning list

Posted by Marketing Brindisa, 24 Sep 2014
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Great Taste Awards 2014

We have some very good news to share. Great Taste Awards 2014 winners have been announced and six of the Brindisa products have received the remarkable price.

This is the list of products that you can buy now online with the judges notes:

3 stars

-        OL12603 - Casta Diva Moscatel Vinegar

Extraordina…

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Our restaurants

Posted by , 3 Mar 2014
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pigs

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You never know what you are going to get

Posted by Heath Blackford, 13 Jan 2014
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A day in the life of a World Cheese Awards judge

I know this all sounds very Forest Gump but as the great and good of the cheese world descend upon The World Cheese Awards (WCA) and the BBC Good Food Show (GFS) at Birmingham’s NEC arena, this is exactly the question on everyone’s mind.

These awards have come on leaps and bounds in recent years, far from the humble start twenty five years ago when Bob and Linda Farrand…

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Tuna, that fish we love so much in Spain

Posted by Marta López Garcia, 18 Oct 2013
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Tuna, that fish we love so much in Spain

Tuna is definitely one of my favourite dishes on earth. Spain has the savoir faire attitude to the art of cooking this fish. From those days when Phoenician lived in the southernmost part of Spain to these days when sailors in la Almadraba still implement the traditional techniques when catching these huge fish, Spain has been, over the years, one of…

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Lifting the Lid on Cultural Stereotypes

Posted by Belén G. Estrela, 29 Aug 2013
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Lifting the lid on Cultural Stereotypes

I guess that this kind of feeling I have about Cultural Stereotypes is shared by other people around the world. Sometimes I get really frustrated when people think that Spain is just about bullfighting, sun, sangría and fiestas. These are cliches, there is so much more to Spain than this picture postcard.

This is the reason why I would like to invite you on a trip around Spain. A…

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Barbecues, a seasonal seduction

Posted by Mina Holland, 9 Aug 2013
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Barbecues, a seasonal seduction

I have a confession. I used never to eat anything with a face, and barbecues changed that. As an animal loving twelve year old, I decided to eschew the temptation of meat in favour of vegetarianism, a resolution to which I stuck – loyally – for over a decade, tut-tutting my peers as they tucked into meats ranging from Sunday roasts to doner kebabs. For a while I didn’t have to…

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A celebration of Fish

Posted by Steve McEwan, 1 Aug 2013
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A celebration of fish

Since coming back to the UK all I seem to hear nowadays is chorizo this and chorizo that, but what sticks in my mind most about Spain is the fish and seafood. Perhaps excepting the Japanese, nobody does fish quite like the Spanish.

Funnily enough, I lived in landlocked Madrid the whole time I was there. Not a great place for fish you might say. But think again. One of the things mad…

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A class of swine

Posted by Ginny Dale, 26 Jun 2013
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Blog

Last Friday was the day I decided to become “Ginny Dale, the best butcher in the world.” Pretty bold statement for a girl that only cooked her first Sunday roast 3 weeks ago. The reason for this, a man called Borut. But before throw in the office job towel and head out to buy a butchers block, I shall share with you all how this man broadened my butchery horizons.

I was luck…

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A friend of ham is a friend of us

Posted by Mario Hiraldo, 12 Jun 2013
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Friends of ham blog

I remember the first time I was there, 2 weeks before they opened, I was there to give them a ham carving training.

When I saw the name I knew it would be a successful business and a reference for many foodies in the area: Friends of ham. How is possible that in my home town, Cumbres Mayores, with 26 producers of ham and many bars and restaurants, none of…

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San Juan

Posted by Steve McEwan, 4 Jun 2013
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Fideua San Juan

San Juan is the Spanish summer solstice celebration, often spent with friends enjoying good food and drink around a beach bonfire. The festivities focus on forgetting your problems and ensuring happiness and good health for the future. You don’t necessarily have to leap through the flames, as many Spaniards do, to get your share of good luck this June. We’ve come up with a great Continue reading

Meeting our suppliers: Casa Gispert

Posted by Pilar García Álvarez de Perea, 28 May 2013
Brindisa in Spain / Comments (0)

Casa Gispert blog

In our last Brindisa staff visit to Spain in May 2013 we were very lucky to be able to visit one of our suppliers, Casa Gispert, who make amazing almonds, hazelnuts, pinenuts and other fabulous frutos secos. Marc, the export manager, told us on our arrival that theirs was the second oldest shop in Barcelona and the evidence was clear to see.…

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The Real Deal: Paella Valenciana in Fallas

Posted by Hannah Schlotter, 5 Apr 2013
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Paella blog

 

In our Brindisa Borough Market store, we would often be caught in passionate discussions over the origins of Spanish dishes, so proud are our staff of their regional cuisine. Nobody however could deny that the inventors of paella were the Valencians.

Rice to Valencians is what pasta is to Italians; an art form, a way of life. It’s not surprising that they choose to …

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The Age of Discovery

Posted by Steve McEwan, 1 Mar 2013
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Age of discover - Explore our Treasures range

There are numerous monuments to Christopher Columbus scattered across the globe, but two of the most loved are located in Spain: one lies at the end of La Rambla overlooking the port of Barcelona, and the other presides over a square named after him in Madrid.

Whilst Columbus’ birthplace continues to be a source of speculation, one thing is for certain, he flew the Spanish flag. T…

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A visit to Quesos Torralba

Posted by Alba Fernández, 26 Oct 2012
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Mahon & Menorca

When you form part of the Brindisa team you can enjoy amazing things like exploring the cheese curing rooms of Nicolás Cardona.

Nicolás, the third generation of Afinadores (master curers) at Quesos Torralba, is a quiet and knowledgeable man.

His grandfather, Jose Cardona, began his business like many other people at that time: “I´ll swap these …

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Mallorca

Posted by Elisa Forteza, 24 Oct 2012
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Mallorca blog

Mallorca is an island which really has everything! You can enjoy its wonderful beaches and also go hiking in the mountains (the highest mountain is Puig Major, 1445m) there is a wide range of stunning views and landscapes. One of the best sunsets that I have ever seen by the sea is at Na Foradada, next to Deià in the North West coast.

Not far from Na Foradada there is the beautif…

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Retail Crimes – Part 1

Posted by Jackie Crank, 19 Oct 2012
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Food boxes

 

Retail Crimes Part 1

Christmas is a great excuse for retailers all over the land to commit crimes against the public and get away with it. Amongst the most heinous has to be HAMPER-CIDE, the throwing away of money on badly designed random ‘articles’ of food. You’ve probably all had at least one – a cello-wrapped, b…

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La Montanera 2012

Posted by Germán Arroyo, our buyer based in Spain, 28 Sep 2012
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La Montanera

What is the Montanera?

La Montanera is the autumn season of acorn-foraging in the Dehesas of SW Spain. During this period the Ibérico pigs will fatten on their acorn rich diet.

Over the summer, the Dehesas are parched by the sun, so they look very different to the springtime when they are lush green pastures full of wild herbs and grasses. However with …

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Brindisa Demonstration Kitchen

Posted by The chef team at Tapas Brindisa Kitchens, 6 Jul 2012
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Brindisa Demonstration Kitchen

Our executive chef, Josep, and Roberto, head chef at Tapas London Bridge spent a day at Borough Market cooking some of the most poplar dishes from the restaurants.

They cooked Brik with Piquillo pepper sauce, Gazpacho and Fideuà wi¡th all i oli.

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Celebrating the Mariscada at Tapas Brindisa Soho

Posted by The team at Tapas Brindisa Soho, 4 Jul 2012
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Mariscada Tapas Soho

On Friday and Saturday this week, Tapas Brindisa Soho will be celebrating a Galician Mariscada in the restaurant.

A seafood feast, the Mariscada is traditionally an informal affair: great displays of seafood adorn restaurants across north-west Spain; customers pile their plates or tin foil trays high with prawns, razor clams, mussels, crab, lobsters, oysters and langoustines, all w…

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The making of Brindisa Gazpacho

Posted by Alastair Brown, 10 May 2012
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Gazpacho Brindisa

What makes a good Gazpacho?

Gazpacho is one of only a few Spanish foods that is known and loved by aficionados all over the world.

International enthusiasm for this refreshing, delicious and nutritional tomato-based drink has gathered momentum in the last 15 years as more of us have discovered the unique attracti…

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A film about Núñez de Prado oil

Posted by by Giacomo Bretzel, 3 May 2012
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Brindisa has been working with Núñez de Prado since the early nineties. This beautiful film was made for us by Giacomo Bretzel.

A transcript of the film follows in English:

Good morning, my name is Francisco Núñez de Prado. What makes me happy in my job is to work on something that I love. 

I remembe…

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Sant Jordi celebrations
at Borough Market

Posted by Pilar García Álvarez de Perea, 26 Apr 2012
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Sant Jordi celebrations at Borough Market

What a perfect Sunday I had! I met with my friends at London Bridge Station with the idea of having a look at the event that was organized in Borough Market, I thought it was going to be a quick stop before joining other friends who were going to cheer up the runners of the London Marathon.

Anyway, we got there and there were a few stands of food, the traditional Calçots

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New season olive oil

Posted by Borough Team, 30 Mar 2012
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Olive oil blog

New season olive oils start to become available from late winter through to Spring, after the autumn and winter olive harvests.

Many factors like the weather can influence each year’s harvest and although the main characteristics of each oil remain, some flavours can change slightly. After trying them all, the team at the Borough Shop tells us their favourite oil and why:

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Monte Enebro recipe

Posted by Hotpot Pictures, 23 Mar 2012
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In this second video, Rubén, tells us how to make one of the most popular Tapas at our restaurants, deep fried Monte Enebro cheese with orange blossom honey.

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A film about Brindisa Tapas Kitchens

Posted by Hotpot Pictures, 19 Mar 2012
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Watch the following video to learn more about our restaurants.

Rubén, restaurant manager, explains why eating at any of them is such a special experience while Josep tells us a little bit about his role as executive chef.

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New season Olivar de la Luna oil

Posted by Claire Cousins, 6 Mar 2012
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Olivar de la Luna olive oil

Olivar de la Luna is an organic olive oil from Pozoblanco near Córdoba, in southern Andalucía, with distinctive tropical mango and spicy citrus flavours. The dry winter this year has meant the harvest was completed early and the master blender at the mill, Jesús Fernández, tells us that these typical rich fruity flavours of spicy lemons and mangoes, green herbs and b…

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Brindisa Tapas Kitchens at the Wines from Spain Fair

Posted by Pilar García, 2 Mar 2012
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Tapas

Brindisa Tapas Kitchens took part in the “Wines from Spain” fair this week at Old Billingsgate, London. There are many trade fairs for the wine sector, however the professionals attending this one focus entirely on Spanish winemakers.

During the evening, our head chefs served three tapas dishes:

Robert Castro, originall…

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La Calçotada at Casa Brindisa

Posted by Leo Rivera, head chef at Casa Brindisa, 7 Feb 2012
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Calcots

Casa Brindisa & Tapas Brindisa Soho Specials Menu: ¡Calçotada!

Leo tells us about the tradition of the Calçotada in his family.

"My father has a small orchard between Manresa and Montserrat in Catalunya, where he grows his own Calçots, a member of the onion family that looks something like a cross between a sprin…

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Les Flors del Montseny Film

Posted by Giacomo Bretzel at GB Photography, 19 Dec 2011
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This film was made on a visit to Les Flors del Montseny in El Montseny National Park

A transcription of the film follows below.

 

Hello, my name is Lluís and I am from Barcelona.  I produce a range of artisanal foods: fig wheels, vinegars, jams and preserves etc.

What I enjoy the most from my job is being able to work in the middle of the forest …

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All about chestnuts

Posted by Alastair Brown, 9 Dec 2011
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Chestnuts

Spain’s hilly western interior provides ideal growing conditions for the European sweet chestnut tree, Castanea sativa, and many parts boast abundant harvests of this autumnal delicacy.

Galicia in NW Spain is the main growing region, with centuries of history cultivating chestnut trees, both for their tasty, nutritious fruit and also beautiful, hard-wearing timber. The we…

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The Great Basque Tradition of Txuletón

Posted by Josep Carbonell, Executive Chef, 15 Nov 2011
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Basque Beef Josep

Two years ago, on a trip that Victor Calvente and I made to San Sebastián, we visited a typical Basque Sidrería, or cider house. It was one of the moments that inspired us with the idea of finding a way to bring this amazing meat to the U.K. As it turned out, Monika Linton had had a very similar idea to us as she had got to know the man with the beef Imanol Jaca over the …

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Padrón Peppers

Posted by Claire Roff, 9 Nov 2011
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padron peppers

“Los pimientos de padrón, unos pican y otros no”

Literally meaning: “some are hot and some are not”; but colloquially this has come to be almost a proverb, meaning, “you win some, you lose some."

This week’s delivery of Padrón peppers has just arrived in our shop at Borough …

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Top Tips from one of Spain´s great cheese experts

Posted by Maestro quesero, José Luís Martín, 4 Nov 2011
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Madrid Cheese

From Christmas eating, to Madrid markets and tapas, to must-try Spanish cheeses.

Here, he gives us the lowdown on Spanish cheese, from his top tips for Spanish cheeses to try, to his favourite cheeses for a Christmas cheeseboard. José Luís has a cheese shop in the San Miguel market in Madrid Continue reading

Sevilla, more than tapas

Posted by Antonio Ruíz, 31 Oct 2011
Brindisa in Spain / Comments (1)

Sevilla

Following on from our Executive Chef Josep Carbonell’s tips for a gastronomic visit to Sevilla in the Sunday Times Travel last week, Antonio Ruíz, who studied there and remains a regular visitor, has been inspired to recommend his own favourite place to eat in the beautiful city.

Sevilla is a place where you can breathe the art of enjoying life Continue reading

Chocolate, a Spanish tradition

Posted by Claire Roff, 14 Oct 2011
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El Canario chocolate

It is “Chocolate Week” this week (10-16 Oct), so what better excuse to talk about our El Canario Pralinés, which neatly represent and bring together two very different strands of the Spanish tradition for Dulces, or sweets.  

In a sense, the Pralinés overlap between Turr&oacu…

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Gazpacho´s cousin

Posted by Marcus at Brindisa Borough Shop, 26 Aug 2011
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Gazpacho

 

My name is Marcus, I’m an assistant at our Borough Market shop and work privately as a chef. I can be found most Fridays & Saturdays babbling about cheese and giving away many of my favourite recipes.

The summertime and Spain pretty much mean only one thing for me, that’s Gazpacho. That garlic laced tomato soup has confounded many a Northern …

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Bonito Fishing

Posted by Abi at the Brindisa Warehouse, 23 Aug 2011
Brindisa in Spain / Comments (0)

Bonito Fishing

 

July is the fishing season for Bonito white tuna, and Brindisa and a team of intrepid chefs joined Conservas Ortiz on their fishing boats to see how it´s done. Ortiz Bonito (Thunnus alalunga)  is all fished by rod and line, one by one.

I woke up and ran to the window hoping for bright blue skies but it wasn’t to be - it …

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Beyond Paella

Posted by Sonia Gómez, 15 Aug 2011
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paella-casa-brindisa

 

When someone mentions Spanish rice to us, the first thought that comes to our mind is Paella.

However, during the recent Supper Club held at Casa Brindisa in South Kensington we discovered a wide diversity of Spanish rice dishes. Leonardo Rivera, head chef of Casa Brindisa, introduced our special menu …

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A Basque Institution

Posted by Claire Roff, 15 Aug 2011
Brindisa in Spain / Comments (0)

Basque Mesa

Can you guess where Brindisa and guests are in this photograph? 

Clue: it is a typical Basque gastronomical institution, to be found all over this region.

Note the nautical devices on the wall which are another clue to the geographical location, San Sebastián on the north coast, next to France.

 

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Quesos Payoyo Film

Posted by Giacomo Bretzel, 4 Jul 2011
Foods at Brindisa / Comments (1)

This beautiful film was made on a visit to Quesos Payoyo in the Sierra de Villaluenga. 

A transcription of the film follows below.

 

Hello, my name is Carlos Ríos, cheese maker of the Quesos Payoyo dairy located in Villaluenga del Rosario, Cádiz, Spain.

Payoyo is a semi-cured goats’ milk cheese made with whole Payoya goat milk from S…

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A Feast of Food in Soho

Posted by The Tapas Brindisa Soho team, 28 Jun 2011
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TapasSoho

 

The Soho Food Feast took place in the heart of Soho on Saturday, bringing together a host of West End bars, clubs and restaurants in the churchyard garden of St Anne’s on Wardour St.

Teams of local chefs, all participating with mouth-watering offerings, were rallied by Margot Henderson (of Arnold & Henderson) to raise money for Soho Parish Schoo…

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Early Summer Eating

Posted by Martyn Letall, 20 Jun 2011
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Early Summer Eating - Garrotxa and goat´s cheeses

We are now well and truly into early summer and this is the perfect time to be eating lovely fresh new season goats’ cheese from the north of Spain. Spain is renowned for its sheeps’ milk cheeses like Manchego but not a lot of people know that Spain also has a wonderful selection of artisanal goats’ cheeses too.

There has been a big growth in small dairy chees…

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A few tips on getting the very best from your cheeses

Posted by Josie Evans, 30 May 2011
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Cheese blog

Caring for your cheese is easy once you understand that unlike slabs of factory-produced cheese, true artisan cheeses vary day to day. The key is to store the cheese at the right temperature and right humidity so that your cheese develops delicious, mature, intense flavours rather than going too far and tasting off. Cheeses generally store well when kept at 10 - 14 degrees but legislation state…

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Adventurous cook looking for fishy gold-dust?

Posted by Jackie Crank, 25 May 2011
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Adventurous cook looking for fishy gold

Adventurous cook looking for fishy gold-dust? Try Mojama -  a wind-dried tuna to cast a touch of magic over a bowl of creamy white beans. How about smoked anchovies the colour of cherry-wood, with the toothsome bite of perfectly cooked fettucine? Tinned Bonito tuna, caught by rod and line, in big hunky, muscled chunks that will banish forever the memory of canteen salad n…

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New wine on the menu from El Bierzo, León

Posted by Javier Ledesma, Bar Manager at Casa Brindisa, 9 May 2011
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Wine blog

Come and try a glass of my favourite new wine at Casa Brindisa. It pairs particularly well with the Prawns al Ajillo; the Bacalao  and apple gratin with honey Alioli and pine nuts; the Ibérico pork fillet with sautéed cabbage and Chimichurri; and the Seared scallops with crispy ham and artichoke purée; all on the menu at Cas…

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Cooking with Ibérico ham off-cuts

Posted by Borough Carving Team, 6 May 2011
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Iberico ham slices Tapas breakfast plate

 

Once you have eaten your ham, here are some mouth-watering ideas for using the off-cuts like tacos and fat:

How to make a simple stock using an Ibérico or Serrano bone

Fill a large pot with water, and place a piece of ham bone in it with several carrots, leek and onion, perhaps some fennel and bay leaves or o…

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Ham Supper Club

Posted by Sonia Gómez, 3 May 2011
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Ham Supper Club

After the brilliant cheese club in March, we were really looking forward to the popular Ham Supper Club at Casa Brindisa in South Kensington. It’s always a pleasure to enjoy an evening of Spanish ham and Spanish wines.

The evening started with an interesting talk from Rudi von Vollmar on the art of curing hams and a tasting menu of Ibérico and Serrano hams from different ha…

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Forum Gastronomic Highlights

Posted by Russell Jeff, 28 Apr 2011
Brindisa in Spain / Comments (0)

Forum Gastronomic

 

Myself and a team of chefs from Brindisa tapas restaurants visited the Forum Gastronomic in Girona earlier this year.

For chefs and food industry professionals, this is a "forum" for the exchange of ideas. There are a whirlwind of activities to see and participate in, from workshops; cooking demonstrations; debates between cooks, producers, scientists and analysts; to tut…

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Holiday Ham

Posted by Jorge Gárrick Fernández, 19 Apr 2011
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Holiday Inn

The Easter holidays in Spain are when everybody comes over with their familiy to celebrate "La Muerte y Resurreción de Cristo". To make this occasion even more special, why not cook up a delicious menu using Spanish ham; Jamón Serrano or Jamón Ibérico.

I am a new member of the ham carving team at Borough Market where we sell four different kinds of h…

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Easter at Brindisa Shop

Posted by Josie Evans, 12 Apr 2011
Events at Brindisa / Comments (0)

Easter blog - Tarta de Santiago

Semana Santa, or Holy Week, is a great event in Spain, celebrated equally if not more than Christmas. Starting this year on April 15th with Viernes de Dolores and ending on April 24th with Domingo de la Resurrección, this is an impressive religious festival which is perhaps celebrated most famously in Andalucía, with places like Sev…

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An eye on Manchego

Posted by Francisco Pombal, 5 Apr 2011
Brindisa in Spain / Comments (0)

Ojos del Guadiana blog

We recently made a visit to the Ojos del Guadiana Manchego co-operative, in the old town of Daimiel in La Mancha, where one of our artisan Manchegos is made. Although "ojos" generally means "eyes" in Spanish, here the word refers to the source of the Guadiana river. We met the "Ojos del Guadiana Sociedad Cooperativa" dairy team, led by Luciano, the lovely Ros…

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Discovering Spanish Goats’ cheeses at Tierra Brindisa

Posted by Sonia Gomez, 29 Mar 2011
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Goats’ cheese supper club at Tierra Brindisa 3

Spring is the time when goats’ milk is in abundance once again so our March Cheese Club at Tierra Brindisa in Soho was dedicated to goats’ cheeses.   The evening started with an array of delicious "montaditos", followed by an individual tasting cheese plate from the mountains of Andalucía, Ávila and Catalunya, a real gastronomic journey!

 James R…

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Palabras de Amor, Words of Love from our Borough Shop

Posted by Jackie Crank, 11 Feb 2011
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borough-team

 

There’s a TV programme on at the moment that pits YOU against US, GOOD versus EVIL, RIGHT fighting WRONG. But let me tell you - it doesn’t have to be that way! Take a chill pill, Mary Portas - WE LOVE CUSTOMERS!

Without you lot, we’d be both broke and bored. What a great job we have. Paid-nay- encouraged - to chat! When there’s a mound of …

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Know Your Saffron

Posted by Claire Roff, 2 Feb 2011
Foods at Brindisa / Comments (1)

saffron

Know your Saffron

You may have seen recent press coverage questioning the integrity of Spanish saffron. A good article in The Independent alerts us to the fraudulent practice of mixing saffron stamens with other dyed parts of the crocus flower and the consequent intervention by the UK Food Standards Authority to test this "food fraud".  Saffron is the stigmas of the croc…

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Wild Caper Harvest

Posted by Claire Roff, 21 Jan 2011
Brindisa in Spain / Comments (0)

Wild Caper Harvest

Our Ballobar wild capers have beautiful pinky purple and white tones and a lovely fresh flavour which is earthy and citrus-like. They are preserved in brine, not vinegar, so their flavour really shines through. Brindisa visited the mountains of Huesca, Aragón, to help harvest the new season batches ourselves! Only 3kg of capers can be harvested from each plant per year, in contrast to 6-…

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Caspe Olive Harvest

Posted by Claire Roff, 8 Jan 2011
Brindisa in Spain / Comments (0)

Visit to Caspe 2

In search of Caspe olives

On 16th September we visited Calanda in Aragón, to see the incredibly short harvest of our Caspe olives, which lasts only 2 weeks. Traditionally the harvest would start after the feast of El Pilar at the end of September, but now due to climate change and a greater appreciation of this variety as a table olive, the harvest takes place a coup…

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Christmas menus

Posted by Esperanza, 8 Dec 2010
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Christmas menus

We are cooking with a plethora of winter vegetables over the next months: parsnips, celery, red cabbage, Jerusalem artichokes, spinach, watercress, squashes, pumpkins and peppers, to make sides as well as vegetarian dishes, from tortillas to soups. Our autumn menus will also make a feast of mushrooms, from chanterelles, ceps and girolles to the ominous-sounding and black-coloured "trompetas&nbs…

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Christmas at Brindisa Shop

Posted by Josie Evans, 25 Nov 2010
Events at Brindisa / Comments (1)

Borough Shop

Christmas is now just around the corner! For the Borough Shop team, that means we need to start preparing ourselves for the hoards of people visiting the shop in search of delicious Christmas goodies, including thick slices of sweet, nutty soft Turrón, fruit marzipan, chocolate bars and of course our range of hampers.

The ham station is also one of the shop’s main events, w…

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A short gastronomic tour

Posted by Rudi von Vollmar, 12 Nov 2010
Brindisa in Spain / Comments (0)

Plate of Spanish food

On arrival at Madrid there was the usual faffing around whilst we tried to find out what had happened with our car booking but having sorted this out we started on our journey – all rather too cosy as there were five of us in a rather small vehicle – but to be fair to car designers five food loving people should perhaps not be asked to get into one car.

Once again it appeare…

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Castellot made by Mas d’Eroles

Posted by Francisco Pombal, 10 Nov 2010
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Castellot made by Mas d’Eroles

We visited Salvador at the Mas D’Eroles dairy, starting on the farm which has 110 cows and from which he gets 500 litres of milk daily to produce beauties such as the Ermesenda, Castellot or Gebrat raw milk cheeses.

Mas d’Eroles is really a one-man band. Salvador works alone (with the only help of Judit) with simple equipment and an actual cellar with an ingenious natural ai…

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High Pyrenean cow’s Milk Cheeses at Tierra Brindisa

Posted by Claire Roff, 21 Oct 2010
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Cheese tasting at Tierra Brindisa

We tasted cheeses from two artisan dairies, Tros de Sort and Mas D’Eroles. Both are based in the Pyrenees of Catalunya and both specialise in raw cows’ milk cheeses.

Our menu started with a viaje, or guided tour, through six cheeses, with accompanying red and white wines and anecdotes about the dairies and their founders.

The tapas menu included some light and delici…

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